One word: glorious. My family LOVES marzipan and so this cake tastes like rich, decadent, glorious marzipan! Not the pre-wrapped dry and tasteless stuff easily found, but the moist and delicious variety – usually found at Italian bakeries. When I made this cake, originally I was planning on making a yummy Scandinavian Almond Cake but with almond flour instead. There is a local place called Little Scandinavia that sells this cute Scandinavian Almond Cake Pan with a recipe included and I’ve had it for a year or so – and then last week a wonderful friend of mine, Chris, brought the cake to bunco! It was absolutely delicious and we all gobbled it up throughout the night. That got me motivated to make something new! I will share that recipe as well, but it’s not the one I made.
As usual, I couldn’t just stop at changing flours and adding some more moisture. I felt it would be amazing with coconut and lime. My first botched attempt at this cake produced an amazing tasting though insanely oily and moist cake. I ate some of it but since it was so oily I sadly threw out the batch after making myself sick for a day. My second attempt, however, was successful! It’s a very moist cake, so if you want it less moist, I think you can just omit the milk and it should turn out well. Basically, this is a delicious gluten-free cake made unhealthy by excess sugar. But – it is a delicious treat and eating a small slice will make you feel full and satisfied. I think the protein in the almond and eggs are the filling culprits:) You can hardly taste the coconut and lime – I think the lime adds a nice very slight tartness (the flavor comes out a little more after sitting) and the coconut blends in with the almond making it taste even more nutty – and somehow adds to the marzipan flavor.
- 1/4 cup butter
- 1/4 cup coconut oil (I used Tropical Traditions brand – use a good brand with great coconut flavor for this)
- 1 cup sugar (I used organic white)
- 3 eggs
- juice of 1/2 lime
- grated rind of 1 lime – don’t need to get too crazy here
- 1/4 cup milk or coconut milk (omit if you want less moisture)
- 2 tsp almond extract
- 2 cups almond flour (firmly packed)
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking powder
- few dashes of salt
- Pre-heat oven to 350
- Grease almond cake pan (or I think a bread pan should work just fine, just won’t be as pretty) – I used coconut oil spray to grease
- Warm butter and coconut oil until softened to a little melty
- Blend butter and coconut oil
- Add remaining liquid ingredients and blend
- Add dry ingredients and blend
- Pour batter into pan
- Bake about 30 minutes, then put foil loosly on top – at this point it should be browned on the edges
- Bake another 25-30 minutes or until toothpick comes out clean and it doesn’t wiggle.
- Allow cake to cool in pan and then invert and sprinkle with powdered sugar. If you get excited and try to invert it too soon, the cake will break. No one will blame you.
Chris made the recipe included which consists of: 1 1/4 cup sugar, 1 egg, 2 tsp almond extract, 2/3 cup milk, 1 1/4 cup flour, 1/2 tsp baking powder, 1 stick melted butter – bake at 350 for 40-50 minutes. She also added sliced almonds to the bottom and it was wonderful – it added a roasted, nutty crunch. I planned on adding the almonds but then got too excited and forgot about them. Anyway, the original Scandinavian Almond Cake is slightly moist and heavy with a pure almond flavor. My version has a major marzipan flavor and is more dense and filling. They’re both delicious.
My two year old loved it but my husband thought it was a little bland. I don’t understand how it’s bland at all since it tastes just like marzipan…but then again, he doesn’t get the allure of marzipan while I absolutely love it! My parents and I didn’t think it was in the least bit bland, rather, it’s a pretty darn strong almond flavor! So…if you don’t really like marzipan or are not sure about who you’re feeding this to…it may be best to stick with the original. Otherwise, I think it’d be fun to play with this…try lemon instead of lime, omit the lemon/lime all together and just use milk and maybe more coconut, or even almonds inside the cake. Any which way, I think it’s darn special.